Pumpkin Gnocchi in Brown Butter Sage Sauce
Equipment
- Mixing Bowl
- Large Pot
- Large Skillet
- Baking Sheet
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour, plus more for dusting
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 8 tablespoons unsalted butter
- 20 fresh sage leaves
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper to taste
Instructions
- Combine the pumpkin puree, egg, salt, and nutmeg in a mixing bowl. Stir in the flour gradually until a soft dough forms.
- Turn the dough onto a floured surface and knead briefly until smooth. Divide into four pieces and roll each into a rope about 3/4 inch thick.
- Cut the ropes into 1-inch pieces. Place the pieces on a floured baking sheet and set aside.
- Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the top, about 2 to 3 minutes. Remove with a slotted spoon and set aside.
- Melt the butter in a large skillet over medium heat. Continue cooking until the butter turns golden brown and smells nutty.
- Add the sage leaves to the browned butter and cook for 1 minute until crisp. Return the cooked gnocchi to the skillet and toss gently to coat.
- Remove from heat and stir in the Parmesan cheese. Season with black pepper before serving.
Notes
Brown the butter slowly over steady heat to avoid burning it before the sage goes in. The gnocchi dough can be shaped ahead and kept covered in the fridge for a few hours until you are ready to boil. Leftovers reheat best in a skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Large Pot, Large Skillet, Baking Sheet
Cuisine: Italian
Equipment: Mixing Bowl, Large Pot, Large Skillet, Baking Sheet